Ingredients: 

-Minced garlic 

-1 white or yellow onion

-Salt 

-Pepper

-Brown Sugar

-Shredded gouda cheese 

-Bacon (optional, totally recommend adding it)

Directions:

The inclusion is added in as the oven is being preheated to 400℉. The loaf has been prepped if you have followed my regular sourdough loaf recipe. We are about to add our inclusions in before baking. I begin with prepping the onion. I cut these into thin half moon slices. On the stovetop over medium heat, heat a skillet with avocado oil. Add minced garlic and then add the onion. Season with salt and pepper. Sprinkle in some brown sugar to help caramelize the onions. This takes about 20 minutes. Adding in butter can help as well. Once they are done remove from heat. Allow to cool for about 5 minutes. 

Stretch out the loaf into a rectangle or circle as big as you can. Then we will layer all the ingredients. Add the caramelized onion. Sprinkle gouda cheese all over.  Fold ⅓ of the loaf over and repeat the process. Fold the other ⅓ over and repeat the process. Now we roll up our “log” like a sleeping bag. Then from here move it into a circular motion to form your boule. Place on parchment paper. Spritz with water. Score your loaf. Sprinkle additional cheese on top.  Bake in your oven COVERED for 40 minutes and UNCOVERED for an additional 10 minutes. You can spritz with water once you uncover it for the remaining bake. Remember the loaf likes steam. If you are unsure if the inside is done you can temp your loaf and it should be at 200℉. Now go enjoy the goodness!